Kerala Dates Pickle

There’s something unexpected about a sweet pickle. Especially one that lives on the edge of spice and syrup, like Kerala’s own dates pickle. It doesn’t try to tone things down – it brings heat, depth, sweetness, and tang, all in one spoon. The moment it touches hot biriyani or fried rice, it changes the plate completely.

At the heart of it are soft, chopped dates – naturally sweet, but not overpowering. They melt slightly into the oil, absorbing all the flavours around them. Ginger and garlic give the base its warmth. Green chillies bring the sting. The sourness comes from vinegar, the balance from jaggery or sugar. But the real soul of the pickle is in the kaaya of the Kerala-style tempering – mustard seeds, curry leaves, red chillies – that unmistakable base that turns oil into memory.

The result is glossy, deep reddish-brown, and fragrant – not in the loud way of raw mango pickles, but something richer, more layered. You take just a little on the side, but by the end of the meal, you realise it’s disappeared spoon by spoon.

It’s a favourite for many with ghee rice, fried rice, biriyani – anything where the rice needs a burst of contrast. And like most Kerala pickles, it stores well and gets better with time. The heat mellows, the dates get softer, and the balance sharpens into something beautiful.

Kerala dates pickle is proof that pickles aren’t always about sharp sourness. Sometimes, they’re about richness, warmth, and a hint of sweetness that lingers long after the meal is done.

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Kerala Dates Pickle

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Pickles & Sauces, Vegetarian

Prep Time 15 mins Cook Time 20 mins Rest Time 24 hrs Total Time 24 hrs 35 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cup Dates - chopped
• ¹⁄₄ cup Jaggery
• ¹⁄₂ cup Tamarind Juice
• 2 tablespoon Gingelly oil
• 1 teaspoon Mustard seeds
• ¹⁄₂ teaspoon Fenugreek seeds
• 2 inch Ginger - chopped
• 6-7 Garlic cloves (chopped)
• 2-3 Green Chillies (chopped)
• 1 spring Curry leaves
• ¹⁄₂ teaspoon Turmeric powder
• ¹⁄₁ teaspoon 1/1/2 Chilly powder
• ¹⁄₂ cup turmeric juice
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ teaspoon Asafoetida

Instructions

1. Dates Pickle is a delicious sweet and spicy pickle from Kerala, where pickles are a staple in every household. It goes wonderfully with fried rice, biriyani, or even simple rice and curd. Let’s make it!
2. Clean the dates, remove the seeds, chop them into small pieces, and keep aside.
3. In a pan, heat gingelly oil. Add mustard seeds and let them splutter.
4. Add fenugreek seeds and sauté until they turn reddish in color.
5. Now add chopped ginger and chopped garlic. Sauté for a few minutes until aromatic.
6. Add green chillies and curry leaves. Sauté everything well.
7. Add turmeric powder and red chilly powder. Stir and mix the spices into the oil.
8. Pour in tamarind juice, add salt, and mix well.
   (Add a little water if the mixture feels too thick.)
9. Now add the chopped dates and jaggery.
   (Taste before adding jaggery and adjust the sweetness to your liking.)
11. Finally, add a pinch of asafoetida and stir continuously. Cook until the mixture reaches a thick pickle-like consistency.
12. Allow the pickle to cool and store it in a clean, airtight container.
13. Wait 24 hours before using for the best flavor development.